Rejected bananas: From the uses of rejected bananas to the delivery of innovative and added-value products to the market
juices and ready-to-use pastes for bakery and for new-intermediate products such as flour, starch, and high-value extracted fractions). In the paper, Olivier Gibert, of CIRAD, France, and colleagues describe the many potential innovative uses of rejected bananas. Most rejected bananas goes to local markets as animal feed and processed products. Industrial use of rejected bananas is limited because most bananas are grown for the fresh consumption market. Moreover, low estimated supply of rejected bananas has discouraged attempts to use them in industrial food processing, such as for flours, breakfast flakes, pastes, tomato-sauce thickener, soft beverages sweetener and alcohols. However, the researchers have now estimated that 15 to 25 % of harvested bananas for export, about 4 to 5 MT/year, are discarded and might be a serious source of raw material for the food processing industry.
(Baking Europe, pp. 12-14, 06/2014)
Editor’s comment: Small island states such as Jamaica have been exploring banana value added options (chips, flour and vacuum packed peeled bananas), but there are challenges. See also a recent article in the Jamaica Gleaner.
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